CN102934827B - Grain clear beverage and production method thereof - Google Patents
Grain clear beverage and production method thereof Download PDFInfo
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- CN102934827B CN102934827B CN201110234061.0A CN201110234061A CN102934827B CN 102934827 B CN102934827 B CN 102934827B CN 201110234061 A CN201110234061 A CN 201110234061A CN 102934827 B CN102934827 B CN 102934827B
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Abstract
The invention belongs to the field of foodstuff processing technology, and specifically relates to the field of a grain highly processed product and a production method thereof, and particularly relates to a clear beverage produced by the grains and a method for producing the product. The raw materials of the grain clear beverage comprises the grains, auxiliary materials, condiments and water, wherein the grains are selected from rice, broken rice, buckwheat, millet, corn or barley and a combination of the above materials, and the grains are smashed into materials with the particle size of 0.1-3 mm; the auxiliary materials are green tea leaves or red tea leaves, licorice, plumula nelumbinis and coptidis rhizome; and the condiments are honey, salt, powdered pepper, malic acid and coffee essence. The production method comprises the steps of infiltrating the grains with water, draining the water, steaming the grains, baking the obtained grains and the auxiliary materials respectively, mixing the baked grains and the baked auxiliary materials; lixiviating the mixture to obtain a filtrate, adding the condiments and water to the filtrate to obtain the clear beverage product. The product has classical grain fragrance, and has balanced flavor and soft mouthfeel.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of cereal deep processed product and method, relate in particular to the clear beverage of a kind of cereal and production method thereof.
Background technology
Cereal is the important foodstuffs raw material of China, except doing staple food, also can be processed into polytype food.The food that cereal is made after roasting processing, has invigorating spleen to remove dampness, appetizing intelligence development, the peaceful effects such as blood, mental-tranquilization of being indecisive and changeable.
Applicant retrieve as publication number be that CN101258943A (corn beverage) and publication number are that the Chinese invention patent application prospectus of CN101258944A (a kind of corn beverage preparation method) is to take the method for corn as main material production beverage, method is by after bright maize raw material defibrination, add auxiliary material/and seasoning additive mixing preparation, beverage is made in sterilizing, publication number be the Chinese invention patent application prospectus of CN101703291A (a kind of rice beverage and production method thereof) be by rice through baking, the beverage made of the step such as infusion or enzymolysis.The Fang Mingjun of above-mentioned several beverages be take cereal as raw material, but does not belong to beverage clearly.Publication number is that the Chinese invention patent application prospectus of CN1771824A (formula of a kind of meter of tea beverage and method for making) is a kind of rice is mixed with tealeaves to boil, cross the beverage that the steps such as its filtered juice of leaching are made, the party is bright only by raw material boiling, and fully stripping is incomplete for the nutriment in raw material.Some beverage utilizes the technology of gelatinization enzymolysis, small molecular sugar and small-molecular peptides, the amino acid whose content of the easy absorption in product are increased, for example publication number is that the Chinese invention patent application prospectus of CN101258944A (a kind of brown rice beverage and preparation method) is that brown rice homogeneous after pulverizing, gelatinization defibrination, enzymolysis, centrifuging and taking supernatant add batching is formed, but the materials such as sodium alginate, xanthans in this beverage, have been added, these materials belong to thickener, the beverage viscosity of producing is high, as clear as crystal not.With the closely-related one piece of patent documentation of the present invention be the own disclosure of the invention of applicant " a kind of production method of convenient nutritive rice-tea and product " (publication number is CN101103755A), its step comprises that Raw Materials Rice or brown rice are eluriated, roasted, fragmentation, its raw material is by fermentation or germination treatment, can increase free amino acid, the GABA of meter tea, the content of total reducing sugar, after product fills drink, color and luster is bright, have strong parched rice fragrance, mouthfeel is soft.Improper but if fermentation or germination condition are controlled, can cause tart flavour overrich, and directly raw stir-fry of raw material, flavor substance is fully stripping, affects the quality of product, need to further improve its quality and technique.This product belongs to solid beverage simultaneously, while drinking, need to soak with boiling water, and it is convenient not to drink.
Summary of the invention
The object of the invention is to overcome the defect of prior art, the clear beverage of a kind of cereal and production method thereof are provided, the clear beverage operation of cereal of utilizing the method to make is simple, and local flavor is soft.
The present invention is achieved in that
A clear beverage, it comprises cereal, auxiliary material, flavoring and water, proportioning is by weight as follows:
Particle diameter is cereal materials 20-80 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 0.5-5.0 part;
Radix Glycyrrhizae 0.3-5.0 part;
Embryo nelumbinis 0.2-5.0 part;
Coptis 0.001-0.2 part;
Above-mentioned raw materials is mixed, obtain auxiliary material;
Flavoring:
Honey 0.1-30 part;
Salt 0.01-5.0 part;
Pepper powder 0.001-1.5 part;
Chilli powder 0.001-3.2 part;
Malic acid 0.1-15 part;
Coffee aroma 0.01.0.9 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts;
Described cereal is rice or cracks rice or one of them or its combination of buckwheat or millet or corn or barley; The said goods of the present invention is prepared according to the following step:
Its general steps comprises raw material handling, fragmentation, infiltrates, steams, parch, batching, lixiviate, seasoning, filling and sterilizing, and its concrete steps are:
1) press formula ratio, by cereal by material-water ratio 1: 0.05-1: 6 amount adds water, in 50 ℃ of following 5-60min that infiltrate, obtains material 1;
2) by step 1) material 1 that obtains steams 10-60min at 80-120 ℃, obtains material 2;
3) by step 2) material that obtains 2 is first at 100-200 ℃, to roast 3-20min to raw material puffed crisp in temperature, then at 30-90 ℃, roasts 10-50min, makes it have cereal burnt odor smell, obtains material 3;
4) by formula ratio, auxiliary material is roasted to 20-30min at 100-150 ℃, obtain auxiliary material;
5) auxiliary material and material 3 are mixed, obtain material 4;
6) by material 4 by volume/mass ratio adds 1: 1-1: 20 water, stirring and leaching 10-60min at 20-100 ℃, filters in 100-300 order analysis sieve, obtains filtrate;
7) to step 6) filtrate in add water to 100 weight portions, by formula ratio, add wherein again flavoring to regulate its flavour, obtain beverage semi-finished product clearly;
8) to step 7) the clear beverage of semi-finished product according to the amount of 0.15g/kg, add dimethyl two carbonate, then be filled with CO
2carry out the filling beverage product clearly that obtains, or by the clear beverage of described semi-finished product at sterilizing 30min at 65 ℃, obtain beverage product clearly.
According to foregoing invention thinking, the preferred version 1 of the clear beverage of cereal of the present invention, proportioning is by weight as follows:
Particle diameter is cereal materials 30-60 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 1.5-4.0 part;
Radix Glycyrrhizae 0.5-3.5 part;
Embryo nelumbinis 1.5-3.5 part;
Coptis 0.03-0.08 part;
Above-mentioned raw materials is mixed, obtain auxiliary material;
Flavoring:
Honey 2.0-25 part;
Salt 0.02-4.5 part;
Pepper powder 0.04-1.0 part;
Chilli powder 0.03-2.5 part;
Malic acid 8-12 part;
Coffee aroma 0.09-0.7 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts.
As preferred version 2, the clear beverage of cereal of the present invention, proportioning is by weight as follows:
Particle diameter is cereal materials 40-50 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 2.0-3.5 part;
Radix Glycyrrhizae 2.0-3.0 part;
Embryo nelumbinis 2.0-3.2 part;
Coptis 0.04-0.07 part;
Above-mentioned raw materials is mixed, obtain auxiliary material;
Flavoring:
Honey 10-20 part;
Salt 0.5-3.5 part;
Pepper powder 0.06-0.12 part;
Chilli powder 0.05-1.05 part;
Malic acid 9-11 part;
Coffee aroma 0.11-0.45 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts.
Applicant provides the production method of the clear beverage of a kind of cereal, and it comprises cereal, auxiliary material, and flavoring and water, proportioning is by weight as follows:
Particle diameter is cereal materials 20-80 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 0.5-5.0 part;
Radix Glycyrrhizae 0.3-5.0 part;
Embryo nelumbinis 0.2-5.0 part;
Coptis 0.001-0.2 part;
Above-mentioned raw materials is mixed, obtain auxiliary material;
Flavoring:
Honey 0.1-30 part;
Salt 0.01-5.0 part;
Pepper powder 0.001-1.5 part;
Chilli powder 0.001-3.2 part;
Malic acid 0.1-15 part;
Coffee aroma 0.01-0.9 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts;
Described cereal is rice or cracks rice or one of them or its combination of buckwheat or millet or corn or barley; It is prepared according to the following step:
Its step comprises raw material handling, fragmentation, infiltrates, steams, parch, batching, lixiviate, seasoning, filling and sterilizing,
1) press formula ratio, by cereal by material-water ratio 1: 0.05-1: 6 amount adds water, in 50 ℃ of following 5-60min that infiltrate, obtains material 1;
2) by step 1) material 1 that obtains steams 10-60min at 80-120 ℃, obtains material 2;
3) by step 2) material that obtains 2 is first at 100-200 ℃, to roast 3-20min to raw material puffed crisp in temperature, then at 30-90 ℃, roasts 10-50min, makes it have cereal burnt odor smell, obtains material 3;
4) by formula ratio, auxiliary material is roasted to 20-30min at 100-150 ℃, obtain auxiliary material;
5) auxiliary material and material 3 are mixed, obtain material 4;
6) by material 4 by volume/mass ratio adds 1: 1-1: 20 water, stirring and leaching 10-60min at 20-100 ℃, filters in 100-300 order analysis sieve, obtains filtrate;
7) to step 6) filtrate in add water to 100 weight portions, by formula ratio, add wherein again flavoring to regulate its flavour, obtain beverage semi-finished product clearly;
8) to step 7) the clear beverage of semi-finished product according to the amount of 0.15g/kg, add dimethyl two carbonate, then be filled with CO
2carry out the filling beverage product clearly that obtains, or by the clear beverage of described semi-finished product at sterilizing 30min at 65 ℃, obtain beverage product clearly.
As preferred version 1, the clear beverage of cereal of the present invention proportioning is by weight as follows:
Particle diameter is cereal materials 30-60 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 1.5-4.0 part;
Radix Glycyrrhizae 0.5-3.5 part;
Embryo nelumbinis 1.5-3.5 part;
Coptis 0.03-0.08 part
Above-mentioned raw materials is mixed, obtain auxiliary material;
Flavoring:
Honey 2.0-25 part;
Salt 0.02-4.5 part;
Pepper powder 0.04-1.0 part;
Chilli powder 0.03-2.5 part;
Malic acid 8-12 part;
Coffee aroma 0.09-0.7 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts.
As preferred version 2, the clear beverage of cereal of the present invention proportioning is by weight as follows: proportioning is by weight as follows:
Particle diameter is cereal materials 40-50 part of 0.1-3mm;
Auxiliary material:
Green tea or black tea 2.0-3.5 part;
Radix Glycyrrhizae 2.0-3.0 part;
Embryo nelumbinis 2.0-3.2 part;
Coptis 0.04-0.07 part;
Above-mentioned raw materials is mixed, obtain auxiliary material;
Flavoring:
Honey 10-20 part;
Salt 0.5-3.5 part;
Pepper powder 0.06-0.12 part;
Chilli powder 0.05-1.05 part;
Malic acid 9-11 part;
Coffee aroma 0.11-0.45 part;
Anticorrisive agent dimethyl two carbonate 0-0.15g/kg;
Add water to 100 parts.
Compared with prior art, the present invention has the following advantages:
(1) the cereals beverage processing before is not conventionally through infiltrating or steam treatment, and the raw material of development of the present invention, through infiltrating and steam treatment, makes millet paste transparency higher, and color and luster is limpid, and taste is soft simple and elegant.
(2) product color clarification in the present invention, stable in properties, difficult muddy.
(3) Chinese medicinal ingredients of the present invention is coordinated collocation mutually with flavor substance, and its local flavor is soft.
(4) it is filling and do not inflate filling two kinds of modes that the present invention adopts inflation, develops fizz and fizz not, the demand of adaptation different crowd.
(5) the present invention produces and is easy to realize suitability for industrialized production.
Compared with prior art, raw material sources are wide for the clear beverage of cereal of the present invention, comprise various cereal, nutritious, and the multiple water-soluble nutritional labelings such as reduced sugar, free amino acid, mineral matter can be provided, and color and luster is uniform and stable, and mouthfeel is soft.
Accompanying drawing explanation
Fig. 1 steams the impact of effect on product nutritional character, in figure:
Figure 1A is the product content of reducing sugar that difference steams condition.
Figure 1B is the product free aminoacid content that difference steams condition.
Fig. 2 is the impact of effect of impregnation on product nutritional character, in figure:
Fig. 2 A is the product content of reducing sugar of different infiltration conditions.
Fig. 2 B is the product free aminoacid content of different infiltration conditions.
Fig. 3 roasts the impact of time on product chromaticity, in figure:
Fig. 3 A is that difference roasts the impact of time on product lightness.
Fig. 3 B is that difference roasts the impact of time on the red degree of product.
Fig. 3 C is that difference roasts the impact of time on product Huang degree.
Fig. 3 D is that difference roasts the impact of time on product chroma.
The specific embodiment
Below in conjunction with example, detailed explanation method of the present invention and effect, but the invention is not restricted to following examples.
Embodiment 1:
Step 1: 100 kilograms of rice (commercially available long-grained nonglutinous rice) of getting after cleaning out are pulverized, and cross 10 mesh sieves, obtain 80 kilograms of powders,
Standby;
Step 2: add the water of 80 kilograms in above-mentioned powder, in 30 ℃ of infiltration 60min, make the abundant swelling of material, drain away the water.
Step 3: get the material that step 2 obtains and steam 60min at 80 ℃, make the complete slaking of rice internal starch.
Step 4: roast the material after above-mentioned steaming, first roast 9 minutes to raw material puffed crisp in 150 ℃ of high temperature, then roast 20 minutes to golden yellow and there is cereal burnt odor smell at 60 ℃ of low temperature.
Step 5: take 3 kilograms of green teas, 3 kilograms, Radix Glycyrrhizae, 2 kilograms of embryo nelumbinises, 0.02 kilogram of the coptis roasts 25min at 100 ℃, obtains auxiliary material.
Step 6: add the water of 160 kilograms after the stock and adjunct after roasting is mixed, stirring and leaching 30min at 60 ℃, filters in 150 order analysis sieves, obtains filtrate (obtaining approximately 180 kilograms of filtrates);
Step 7: to step 6) in filtrate, add water to 200 kilograms, then add 4 kilograms of flavor enhancement salt, 30 kilograms of honey, 4 kilograms of malic acid, 0.4 kilogram of coffee aroma, stirs, and obtains beverage semi-finished product clearly;
Step 8: by the clear beverage of the semi-finished product of step 7 sterilizing 30min at 65 ℃, obtain the clear beverage product of cereal.Soft through this product taste of appraise, long times of aftertaste.
The subjective appreciation standard of the clear beverage of cereal of the present invention is in Table 1 (following examples roughly the same).
The subjective appreciation standard of the clear beverage of table 1 cereal
The explanation of table 1: marking 10 is divided into full marks.
Embodiment 2:
Step 1: 100 kilograms of rice (commercially available long-grained nonglutinous rice) of getting after cleaning out are pulverized, and cross 10 mesh sieves, obtain 80 kilograms of powders, standby;
Step 2: add the water of 80 kilograms in above-mentioned powder, in 30 ℃ of infiltration 60min, make the abundant swelling of material, drain away the water.
Step 3: get the material that step 2 obtains and steam 60min at 80 ℃, make the complete slaking of rice internal starch.
Step 4: roast the material after above-mentioned steaming, first roast 9 minutes to raw material puffed crisp in 150 ℃ of high temperature, then roast 20 minutes to golden yellow and there is cereal burnt odor smell at 60 ℃ of low temperature.
Step 5: take 3 kilograms of black teas, 3 kilograms, Radix Glycyrrhizae, 2 kilograms of embryo nelumbinises, 0.02 kilogram of the coptis roasts 25min at 100 ℃, obtains auxiliary material.
Step 6: add the water of 160 kilograms after the stock and adjunct after roasting is mixed, stirring and leaching 30min at 60 ℃, filters in 150 order analysis sieves, obtains filtrate (obtaining approximately 180 kilograms of filtrates);
Step 7: to step 6) in filtrate, add water to 200 kilograms, then add 4 kilograms of flavor enhancement salt, 30 kilograms of honey, 4 kilograms of malic acid, 0.4 kilogram of coffee aroma, stirs, and obtains beverage semi-finished product clearly;
Step 8: add anticorrisive agent dimethyl two carbonate (addition is 0.15g/kg) to carry out sterilization (with reference to GB2760-2007 the clear beverage of the semi-finished product of step 7, in " food additives sanitary standard ", maximum use amount is 0.25g/kg, referring to following information:
Http:// down.foodmate.net/d/search.php? keyword=GB+2760-2007+%CA%B3%C6%B7%CC%ED%BC%D3%BC%C1%CA%B 9%D3%C3& Mod=do& N=1), be filled with the CO of 1.5 times
2gas (with reference to GB/T10792-2008 " soda (carbonated drink) ", referring to following information:
Http:// down.foodmate.net/d/search.php? keyword=%CC%BC%CB%E1%D2%FB%C1%CF& Mod=do& N=1), by pressure filling (the LOOP-4 type carbonic acid drink bottler that adopts Shanghai Shun Yi experimental facilities Co., Ltd to produce), then after capping, obtain the clear beverage product of cereal.Soft through this product taste of appraise, and there is the mouthfeel of carbonated drink.
Embodiment 3: steam effect for example
According to the step of embodiment 1.The cereal of the present embodiment is for cracking rice.After pulverizing, cross 30 mesh sieves.The present embodiment is only tested and has been compared the impact on reduced sugar in product and free aminoacid content of the temperature and time that steams.Invention effect as shown in Figure 1.As shown in Figure 1, improving steaming temperature and can improve content of reducing sugar, is to steam 40-60min at 100-120 ℃ by cracking rice after soaking in temperature, is conducive to separating out of free amino acid.
Embodiment 4: effect of impregnation for example
According to the step of embodiment 1.The cereal of the present embodiment is for cracking rice.After pulverizing, cross 40 mesh sieves.The present embodiment is only tested and has been compared water addition ratio example and the impact of infiltrating time on reduced sugar in product and free aminoacid content.The effect of the present embodiment is shown in Fig. 2.
Fig. 2 shows, infiltrating technique has considerable influence to reduced sugar and the free aminoacid content of the clear beverage of cereal of the present invention, adding water volume ratio, is 1: 1.3, infiltrates the product content of reducing sugar obtaining under the condition of 40min the highest.The present embodiment shows the free aminoacid content that larger water addition ratio example (volume ratio) 1: 1.5 and longer infiltrating time 60min are conducive to beverage.
Embodiment 5: roast giving an example of chronergy
According to the step of embodiment 1.The cereal of the present embodiment is for cracking rice.After pulverizing, cross 10 mesh sieves.Experimental condition is 60 ℃ (low temperature), and the time of roasting is 10-50min, and the present embodiment to the impact effect of product colourity as shown in Figure 3.
As shown in Figure 3, low temperature roasts the time colourity of product is had a certain impact, and the present embodiment shows that the trend that tends towards stability afterwards appears first rising in prolongation lightness in time, and the color of parched rice is deepened gradually in frying process.The prolongation in time of red degree first increases rear decline, and when roasting 30min, red degree is the highest.Huang Du prolongation in time first increases rear decline, and when roasting 40min, Huang degree is maximum.Chroma prolongation in time first increases rear decline, reaches the highest when roasting 40min.
Embodiment 6: the clear drink formula of multi-flavor for example
According to the step of embodiment 1.The cereal of the present embodiment is buckwheat.Cross 20 mesh sieves.The present embodiment only changes different formulas, according to the method in embodiment 1, makes the clear beverage of multi-flavor.The clear beverage that adopts various formulas to produce is carried out to subjective appreciation, and formula of the clear beverage of multi-flavor and products thereof feature is in Table 2.
The clear drink formula of table 2 multi-flavor and products thereof feature
The explanation of table 2: the full marks of each hurdle scoring are 10 minutes.
Embodiment 7: with giving an example of single cereal kind or the clear beverage of its combinations produce cereal
The present embodiment only changes the kind of cereal materials, with single cereal kind or its, be combined as the clear beverage of raw material production cereal, cross its processing step of 10 mesh sieves and with reference to embodiment 1, obtain condition (comprising each additive quality and quantity), the clear beverage subjective appreciation analysis in table 3 that raw material of each combination is produced.
Table 3 different material combination and products thereof sensory evaluation
The explanation of table 3: the full marks of each hurdle scoring are 10 minutes.
Claims (1)
1. the clear beverage of cereal, is characterized in that, proportioning is by weight as follows:
Above-mentioned raw materials is mixed, obtain auxiliary material;
Flavoring:
Described cereal is rice or cracks rice or one of them or its combination of buckwheat or millet or corn or barley;
It is prepared according to the following step:
1) pressing formula ratio, is 1 by cereal by material-water ratio: 0.05-1: 6 amount adds water, in 50 ℃ of following 5-60min that infiltrate, obtains material 1;
2) by step 1) material 1 that obtains steams 10-60min at 80-120 ℃, obtains material 2;
3) by step 2) material that obtains 2 is first to roast 3-20min at 100-200 ℃ in temperature, then at 30-90 ℃, roasts 10-50min, makes it have cereal burnt odor smell, obtains material 3;
4) by formula ratio, auxiliary material is roasted to 20-30min at 100-150 ℃, obtain auxiliary material;
5) auxiliary material and material 3 are mixed, obtain material 4;
6) by material 4 by volume/mass ratio adds 1: 1-1: 20 water, stirring and leaching 10-60min at 20-100 ℃, filters with 100-300 mesh sieve, obtains filtrate;
7) to step 6) filtrate in add water to 100 weight portions, by formula ratio, add wherein again flavoring to regulate its flavour, obtain beverage semi-finished product clearly;
8) to step 7) the clear beverage of semi-finished product according to the amount of 0.15g/kg, add dimethyl two carbonate, then be filled with C0
2carry out the filling beverage product clearly that obtains, or by the clear beverage of described semi-finished product at sterilizing 30min at 65 ℃, obtain beverage product clearly.
Priority Applications (1)
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| CN201110234061.0A CN102934827B (en) | 2011-08-15 | 2011-08-15 | Grain clear beverage and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110234061.0A CN102934827B (en) | 2011-08-15 | 2011-08-15 | Grain clear beverage and production method thereof |
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| CN102934827A CN102934827A (en) | 2013-02-20 |
| CN102934827B true CN102934827B (en) | 2014-01-22 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105076416A (en) * | 2014-05-05 | 2015-11-25 | 吴伯侯 | Coix seed milk |
| CN104432380A (en) * | 2014-12-12 | 2015-03-25 | 刘顶生 | Lotus-seed juice drink and processing technology thereof |
| CN105725009A (en) * | 2016-02-24 | 2016-07-06 | 桃源县兴隆米业科技开发有限公司 | High essential amino-acid content nutritional rice juice drink |
| CN107114527A (en) * | 2017-05-05 | 2017-09-01 | 上海市浦东新区张江社区卫生服务中心 | A kind of Traditional Chinese medicine health tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1101223A (en) * | 1993-10-06 | 1995-04-12 | 福州市胪雷茶厂 | Process for mihua tea |
| CN1260959A (en) * | 1999-12-29 | 2000-07-26 | 毛剑明 | Black rice tea and its making technology |
| CN1331426C (en) * | 2004-08-08 | 2007-08-15 | 汤加友 | Rice tea beverage |
| CN1934974A (en) * | 2005-09-23 | 2007-03-28 | 杨朝生 | Brown rice tea and preparation method thereof |
| CN1935037A (en) * | 2005-09-23 | 2007-03-28 | 季枫林 | Ricecrust fragrant drink tea |
| CN101103755B (en) * | 2007-02-12 | 2010-12-22 | 华中农业大学 | Method for producing convenient nutritive rice-tea and product |
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